The evening of Friday (May 24th) saw around 30 people get a chance for an insight into the range of food and service to be available from the Harris and Lewis Smokehouse over the summer months.

The restaurant aims to make a name for itself from its skillfully designed location on Sandwick Road, Stornoway, on the site of what was once the local Royal Mail Sorting Office.

Before the event, they said: "Friday night is an exclusive culinary event where Phil Sim, our Head Chef, and his team can demonstrate their passion for food to a small group of appreciative gourmand diners.  The taster menu will set the standards for our summer menu."

A succession of dishes emerged from the kitchen area - where the layout has recently been improved to add to customer service - and where further improvements are planned over the next few weeks.

The menu included, for instance, Tempura battered courgette flower stuffed with Stornoway wild garlic and crowdie, tomato and dill salad; Isle of Lewis lobster medallion and monkfish ravioli with a shellfish bisque; and and Gorse pannacotta with pineapple and Harris Gin jelly, and poppy seed tuile.